Recipes

Saturday, May 29, 2010

Crispy Deep Fried Sotong (Calamari)

My daughter has always been a fan of anything with what is locally know as sotong, also know as calamari or squid. They call it sotong in Malaysia and it is usually prepared in so many ways but the most popular way is having dried and roasted over charcoal and then pounded flat and eaten with sugar or a squirt of sweet dark soy sauce. Another popular way of eating is just simply deep frying it and that's the way my daughter loves it. Crispy and with just the right amount of batter.

I know for some the very thought of preparing the squid can really turn some people off but it's really quite easy to do. You don't have to be too squirmish about it. Just peel off the skin and remove the inner parts. That can't be too hard??? Ok, so it's a bit slimy but you can get the hang of it and then it's just one step closer to eating a delicious snack!

Crispy Deep Fried Sotong (Calamari)

4 large squids

1/2 cup plain flour

1/2 cup corn flour

1/2 tsp salt

1/2 tsp ground black pepper

pinch of paprika and cayenne pepper

vegetable oil for deep frying

1. Wash the squid and remove the tentacles. Clean out the inside of the squid and pull out any remaining intestines and the hard membrane. Cut out the squid's beak and eyes. This can be a bit squishy but it's easier just to but below the eyes. Cut the squid into 1cm rings and half the tentacles. Dry the squid with clean tea towel and make sure all the moisture dried out.

2. Prepare the other ingredients in a bowl. Toss the squid in the flour mixture and set it aside.

3. Heat the oil for deep frying. The oil has to be really hot to get the squid to be crispy. You'll have to cook it really fast in the hot oil. Shake off any excess flour and add the squid in small batches to the oil so that it will be crispy. Cook until is is golden and crispy. It should take about a 1-2 mins. Remove it and drain over paper towels. You can serve it with all types of sauces but our favourite is mayonnaise.